Gold Coin
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: Greek
Key Ingredients:
White bread slices
Potatoes
Green capsicum
Onion
Green chillies
Fresh coriander leaves
Ginger
Corn
About Gold Coin
Table of Contents
Spicy potato mixture
sandwiched between 2 bread roundels and deep-fried
- White bread 16 slices
- Medium potatoes, boiled, peeled and grated 3
- Green capsicum, chopped 1
- Medium onion, finely chopped 1
Step 1. Trim the edges of the bread slices. Keep a round cookie cutter in the centre of the bread slices and cut out roundels.
Step 2. Take potatoes in a mixing bowl, add green capsicum, onion, garlic, green chillies, coriander leaves, ginger, crushed corn, white pepper powder, soy sauce and salt and mix well.
Read MoreIngredients
- White bread 16 slices
- Medium potatoes, boiled, peeled and grated 3
- Green capsicum, chopped 1
- Medium onion, finely chopped 1
- Garlic, finely chopped 1 tbsp
- Green chillies, chopped 2 to 3
- Fresh coriander leaves, finely chopped 1 tbsp
- Ginger, finely chopped 1 tsp
- Corn kernels, crushed 1 cup
- White pepper powder ½ tsp
- Soy sauce ½ tbsp
- Salt to taste
- Oil to deep-fry
How to Make Gold Coin (Stepwise Photos)
Method
- Trim the edges of the bread slices. Keep a round cookie cutter in the centre of the bread slices and cut out roundels.
- Take potatoes in a mixing bowl, add green capsicum, onion, garlic, green chillies, coriander leaves, ginger, crushed corn, white pepper powder, soy sauce and salt and mix well.
- Moisten the bread roundels with milk/water. Spread the vegetable mixture on half the roundels, place another roundel on the top of each and press gently to seal.
- Heat sufficient oil in a wok, gently slide in the sandwich roundels and deep fry till golden and crisp. Drain on absorbent paper.
- Arrange the golden coins on a serving platter and serve hot with a bowl of tomato sauce.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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